150 Best Tagine Recipes

150 Best Tagine Recipes, Including Tantalizing Recipes for Spice Blends and Accompaniments by Pat Crocker presents authentic yet easy-to-prepare recipes that take their inspiration from Morocco.

Tagines take their name from both the Moroccan dish and the pot in which the food is cooked—typically a large cooking pot with a conical lid. Tagines involve the slow simmering of meats or vegetables in a medley of herbs and spices, resulting in an aromatic combination of taste and texture.

This book offers a comprehensive history of traditional Moroccan cooking, including an extensive "Know-How" section, as well as the "North African Flavor Footprint" section, which profiles the 20 herbs and spices that combine to give authentic flavor to dishes.

Some of the 150 recipes include Golden Chicken with Potatoes and Chick Peas Tagine, Cinnamon Lamb Tagine with Apricots, Beef Tagine with Squash and Beets, Fruits de Mer Tagine, Fennel, Artichoke and Potato Tagine, Lentil and Almond Tagine, and Gingered Fruit Tagine.

Bring the magic of Morocco into your home kitchen with these delectable and enticing recipes that use ingredients that can be sourced easily and affordably.

Also included are recipes for dips, sauces and souk food (authentic street food of the spice markets), salads and sides, and traditional beverages and sweets, all of which add to the North African taste odyssey.

About the Author

Pat Crocker, who grew up in the United States and Guatemala, is a journalist, food writer, culinary instructor, and recipe developer, and lives in Cary, NC with her husband and their daughters.